My most vivid memory of them was the time I was recovering from pneumonia, hadn't eaten anything for 3 weeks, and was allowed for the first time to sip some broth. And sip I did while the rest of the family ate beautiful, smoky, meaty, hearty, beefy kebabs. I can still smell them now. There was nothing I wanted more in the world at that moment than those kebabs.
Funny, the emotional ties we can have with food, isn't it? I love, really truly love beef kebabs. They're fun, they're on a stick. You can make your own, just they way you want them lots of mushrooms please. If you've marinated the meat properly several hours or preferably overnight , they're the most juicy wonderful morsels you could possibly eat. A few tips that will help ensure your kebabs turn out well:. Key to this kebab recipe is marinating the beef chunks.
This marinade is a mix of the following:. Marinate the beef for at least 30 minutes, several hours or overnight is even better. If you're making these kebabs for a weeknight dinner, we'd serve them with a simple tossed green salad. If you're putting together a whole spread for a backyard barbecue, go with the classics: potato salad , macaroni salad , or three bean salad.
Kebabs refer to Middle Eastern dishes that contain grilled meat, which are sometimes placed on wooden skewers, but not always. They may also be grilled without skewers or prepared in a pan on the stove or in the oven.
Pork versions are usually excluded due to religious reasons in Middle Eastern cooking. If a fruit or vegetable can be threaded onto a skewer it will probably "kebab"! For some items, like potatoes, you may want to par-cook them in advance so they will finish cooking along with the rest of your skewers. Using bamboo or wooden skewers instead of metal will help keep the steak from getting overcooked on the inside.
Metal transfers heat, so it's useful to use for chicken, or a meat that you want to cook all the way through, but not so useful for steak that you want done rare or medium rare. Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.
Heck, I've kept the meat marinating for a couple days, still great. Soak the wood or bamboo skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill. More Comments. Home » Recipes » Beef and Pork. Steak Kebab Recipe Video.
Print Pin. One of the best steak recipes! Servings: 5. Prep 25 minutes. Cook 10 minutes. Marinating time 3 hours. Ready in: 3 hours 35 minutes. Instructions For the marinade: In a mixing bowl whisk together all marinade ingredients. For the kebabs: place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 - 6 hours. Preheat a grill over medium-high heat to about degrees partway through preheating clean grill grates if they aren't already clean.
With veggies on cutting board, drizzle with oil and lightly toss to coat I actually don't toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 - 3 slices so they don't burn up. Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab I like to layer 2 onion slices together.
The best cut of beef for kebabs is definitely filet mignon. Other excellent beef options include Porterhouse , and if it looks good at the butcher or in the meat counter, also try a rib-eye. They all grill nicely and don't require a marinade to make them tender. But while those cuts meet the criteria of best tasty beef, they're pricey and will take a chunk out of your wallet.
If you're willing to splurge and want an easy preparation and great taste, do go for the filet mignon and you will not be disappointed. For those looking for great flavor on a budget, sirloin tips work well if they are marinated ahead to make them more flavorful. This is also an excellent option for those that prefer their meat more well done. Ideally, begin marinating your sirloin the night before or in a pinch, at least a few hours before firing up your grill.
You can also buy large sirloin steaks and have the butcher cut your selection into 1-inch cubes for your kebabs. It's usually free for the butcher service, even at grocery stores, and will save you some prep time.
Chuck steaks or chuck roast can be chewy at best and downright tough when cooked quickly as a standalone meat selection. However, using citrus in a marinade for chuck helps break down the muscle in the meat, turning a relatively tough and inexpensive cut into a tasty and tender chunk of beef on a stick. Create marinades made with oranges, lemons or limes, which will help to both tenderize the meat and also infuse great taste.
Although beef remains one of the main choices when selecting meat for kebabs, don't limit yourself. Consider using other meats, such as chicken , lamb , and even seafood.
Avoid choosing more than one type of meat or even different cuts of the same type of meat on individual skewers because of varied cooking times. But a mixed grill of different proteins on different skewers makes a great selection for lots of different tastes.
0コメント